If one gets a chance to taste this curry, it will prove how Chettiar ladies are good at making nice gravy literally out of nothing and that too in no time. 'chumma' in tamil means simply nothing. When we are short of vegetables or time to cook then this kuzhambu will be very handy. My younger daughter loves this since she need not do much filtration. She will always tell me ‘Amma make that 5 minutes kolumbu’. Children always want just the gravy. For them this will be a blessing in disguise. This gravy can be used both for tiffin and rice
Small onions-20 or big onion one(nicely minced)
Tamarind-a small piece (if the gravy is for tiffin use very little tamarind)
Turmeric powder-1/2 teaspoon
Kuzhambu milagai thool-1 table spoon
(Those who don’t have this thool can use coriander powder-1 table spoon and
Chili powder-1/2 table spoon)
Take 3 to 4 cups of water mix the salt and tamarind nicely in that water. Smash the nicely minced onion and the tomatoes little with your hand and add them into the water.(don’t smash them to a paste)Add the milagai thool and turmeric powder. Keep them in a vessel in the stove and allow the kuzhambu to boil nicely for 5 to 6 minutes. Switch off the stove. Season it with mustard seed urudh dhal, curry leaf and small jeera .Small jeera will give this kuzhambu a nice taste.